World's Best Caramel Brownies {aka Crack Brownies}

Last week I guest posted at SaltTree and shared these amazing brownies.  But in case you were trying to sheild your eyes from the caramel awesomeness missed it . . .
When I was about six months pregnant with our third little wonder, a good friend of mine shared this recipe with me.  {Like my very pregnant self needed another method to get chocolate into my body.}  These are insanely good.  I have made them a dozen times, and without fail whenever I make them for someone, they ask for the recipe.  I cautiously give it to them, reminding them that I call them Crack Brownies for a reason.  You start off eating just a little piece, and then you casually think you'll just slice off a little snibit more.  Okay, maybe just a tiny bit more.  I mean, why not have another piece.  Before you know it, you have eaten a whole row of the brownies!

Proceed with caution people.

You start by melting some caramel with evaporated milk.

As you test to make sure that it is the right . . . ummm . . . consistency . . . refrain from eating the entire pot with a spoon.

Now combine dry German chocolate cake mix, melted butter, evaporated milk, and vanilla.  Your batter won't have the consistency of typical brownie batter.  It's a little more like dough.

Divide the batter in half and spread half of it into a greased 9 by 13 baking pan.

The layer will be very thin, but that's cool, the best is yet to come.

Bake for 8 minutes in a 350 degree oven.  Wipe up your drool.  You aren't done baking.

Once the first layer is baked, add the caramel evenly.

Sprinkle on the chocolate chips.

Then glob on the other half of the batter.

Put it back in the oven for about 18 more minutes.

When it comes out . . . here is where you need to be really careful.  Just go ahead and admire it's beauty.  Don't cut into it!  Hand it off to someone you love.  Because once you cut into it, there really is no going back.

And there you have it.  Crack Brownies.

Actually, these pictures come from my second time making these brownies in July.  Typically when I do a blog post, I really am making something for a purpose.  Gift, family dinner, party I'm attending, etc.  These were originally made for my Fourth of July party, but they got eaten before I could get any good pictures of them!  So I made them again.  With no purpose.  Dangerous.  I finally sent about half the pan home with a friend who stopped by telling her that I needed to get them out of my home before I ate the rest.  Crack. Brownies.

World's Best Caramel Brownies {aka Crack Brownies}

• 14 ounces of caramels {if you only find a 1 lb package, you really do need to take out 2 ounces, this is not one of those times in life when more caramel is better}
• 1/2 a cup and 1/3 a cup of evaporated milk, divided
• 1 box German chocolate cake mix
• 3/4 a cup of melted butter (a stick and a half)
• 1 tsp of vanilla extract
• 1 cup of chocolate chips

1. Preheat your oven to 350 degrees.
2. Take the plastic off all of the caramels and put them in a small saucepan with 1/2 a cup of evaporated milk over medium heat.  Heat until the the caramels are completely melted and the sauce is smooth, being careful to stir frequently.
3. While the caramels are melting, mix together the dry German chocolate cake mix, 1/3 a cup of evaporated milk, the melted butter, and the vanilla.  Mix until it is a smooth consistency.
4. Divide the batter in half and spread half evenly into a greased 9 by 13 pan.  Bake for 8 minutes.
5. After 8 minutes pull the brownies out, and top with the caramel sauce (spreading it very gently to make an even layer), sprinkle with chocolate chips, and then glob on the second half of the batter.
6. Put it back in the oven for 18 minutes.
7. Enjoy the deliciousness, but be careful.